Monday, November 7, 2011

11/08 Somerdale English Cheese, Chef Hugh Acheson

11/08 What's Cookin' Today
Somerdale English Cheese's West Coast Sales Manager April DeWinter Is Talking With Us About There Newest Flavors
The Barber family are the sole guardians of the last traditional pint starter culture. This pint starter culture comes from the local area in the south west of England, meaning you have a cheddar that is made in the home of cheddar with a culture that has been developed in the local area, it does not get more original than that!

The attention to detail is the secret that drives the Barber family to make the best cheese; and is unrivalled by any other producer in the world.With this attention to detail and the use of the traditional pint starter cultures you will not find any unsavory ‘farmy’ flavours and the complexity of structure and taste is the best there is. As well as cheese makers the Barber family are also farmers, looking after 2000 cows over 2500 acres producing milk for the dairy.You will not find a better more authentic cheddar anywhere in the world. SOMERDALE INTERNATIONAL Unit 3H,Westpark 26, Chelston,Wellington, Somerset TA21 9AD

Chef Hugh Acheson Owner of four Restaurants, of Five & Ten, the National, Gosford Wine and Empire State South, Talks About His New Menu
Hugh Acheson is the chef/partner of Five & Ten, the National, Gosford Wine and Empire State South (opening June 2010). Born and raised in Ottawa, Canada he started cooking at a young age and decided to make it his career after taking a very long time to realize that academics weren’t his thing. At age 15, he began working in restaurants after school and learning as much as possible. Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa, and in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant, where he found a love of the simple, pure and disciplined.
Taking these experiences, Hugh developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant Five & Ten in March of 2000.
Since 2000, Hugh has gone on to open Gosford Wine in 2004 with sommelier Ben Giacchino and The National in 2007 with fellow chef Peter Dale. Adding to his list of dining establishments, Hugh will open an Atlanta based restaurant, named Empire State South in the summer of 2010.
Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the AJC Restaurant of the Year (2007), a four time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010) and a 2007 Rising Star from Chef Mario Batali chose Hugh as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World Leading Master Choose 100 Contemporary Chefs.
In addition to running two restaurants, a wine shop, and opening a new restaurant Hugh is writing a cookbook titled A New Turn in the South: The Cuisine of Hugh Acheson. This book is to be published by Clarkson Potter in the fall 0f 2011.
But that is to everyone outside of Athens. To Athens he is a guy who owns those restaurants, has one eyebrow, a wife far better looking than he is and two young children who are the apple of his eye.
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